[Dave Burt]

Post your chemistry results for the 2020 Zinfandel here.

[Cindy Scott]

Wine sample blended, filtered, settled overnight.
Brix = 31.9
Ph 3.9
Acid 4.6

I removed some must (approx 75lbs) for port.
The remaining must was divided into 3 primaries (approx 133lbs grapes/must per primary).
To each primary I added 7 litres of water, 40 grams of tartaric acid.
Adjusted numbers:
Brix = 26.1
Ph = 3.51
Acid = 7.4

Am using the following yeast:
https://www.renaissanceyeast.com/en/products/maestoso

[Jan Nilsson]

Chemistry for the Three Amigos – Jim, Len and David
Brix 30.0
Ph 3.92
Ta 4.0
Added 12L of acidified water per 250lb primary and 158 grams Tartaric Acid
Adjusted numbers:
Ph 3.49
Ta 7.4
Using RC212 yeast

[Cindy Scott]

Zin was inoculated Sunday afternoon Oct 5.
Evening of Oct 6, there was a slight movement on the brix downward. 25.6/25.8/25.5
Tuesday morning, cap is up. Brix is now up one point in all primaries.

Based on the extra week of hang time prior to picking along with high brix, I assume there was alot of dried grapes when picked. When I blended my sample and took a full mouthful and moved around in my mouth before spitting out, you could taste the “raisiny” taste. Therefore I am assuming that there are at least 1.0 °Brix units of what I’ll call “hidden sugar,” which are now releasing.

Don Graham – can you please comment if you are in agreement? I am trying to decide if I should add more water.